Thursday, May 18, 2006
We recieved our CSA delivery yesterday, and with it approx. 12 oz or so of fresh goat's milk ricotta cheese. Mmmm....I wanted to prepare it in a very minimal way, so we had it on a pizza (I seem to be on a weekly pizza kick lately). I had a dough in the freezer (recipe from Deborah Madison's Vegetarian Cooking for Everyone), which my hubby defrosted while I was at the gym taking my first-ever water aerobics class with my friend Noel(What fun, and not just for the AARP crowd!).
The dough was not quite squishy enough, so we took the doggies on a stroll. We came home, rolled it out, and did the prebake thing (~ 7 mins. at 425 degrees on the stone).
I then brushed the hot crust with a bit of olive oil and seasonings (dried basil, oregano, etc.). Smooshed on (I don't really know how to describe this) small bunches of ricotta until the dough was pretty much covered. I then added freshly sliced basil and sliced grape tomatoes (and sliced/chopped green onion on DH's half -- ick). This was all topped with a sprinkle of red pepper flakes and a lightish dusting of shredded mozzarella. Baked for 14 minutes on 425 so the cheese would just start to brown.
The verdict -- creamy, rich, decadent, heavenly. I could only ingest two pieces (and they were not huge NY slices by any stretch of the imagination), but DH managed to put down three. I mentally wanted more, but the belly said no!
I love that homemade pizza lends itself to endless variations!